Preparation

1. Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don't liquefy; leave some texture), and strain to eliminate excess liquid. Don't overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don't have a food processor, you can grind the potatoes and onions in a meat grinder.)

3. Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3 to 4 minutes until underside is a deep golden brown, turn, and fry for another minute or two. Drain on paper towel. Serve with applesauce and/or sour cream.

Born with a soupspoon in her mouth, Sharon Lebewohl grew up in the deli business, working at the Second Avenue Deli and learning her father's secret recipes firsthand. Since her father's death in 1996, Sharon has worked with his brother, Jack, to oversee the Deli's daily operations and to ensure that her father's spirit is kept alive there. She is deeply rooted in the Jewish community and is active in many Jewish women's groups. Sharon is also the mother of three teenagers.

Rena Bulkin began her career in Paris, writing about European hotels and restaurants for The New York Times International Edition. Returning to her native Manhattan after several years abroad, she worked first at The New Yorker and then at New York magazine. She has written fifteen Arthur Frommer travel guides, as well as numerous magazine articles on travel, food, and other subjects. A close friend of the late Abe Lebewohl's, she has a long history with the Second Avenue Deli, where she has worked on many public-relations campaigns.

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Recent Review

I made this recipe twice. My first attempt was on Thanksgiving. I used red skinned potatoes and omitted the flour and corn oil. These were a hit with my guests. I'm glad I added the matzo meal instead of the flour first. The matzo meal gave a pleasant nuttiness to these pancakes. The batter had the consistency of pancake batter and fried up quickly.
On my second attempt, I decided to use sweet potatoes and follow the recipe as written. So, for this attempt, I did also use the flour and oil. These did not have the consistency of pancake batter. They took forever to fry and the middle still seemed to be raw. I ended up baking this in batches as a thin sort of fritatta in a cast iron skillet. The taste was good, but I would not call these latkas. I should have stayed with the instinctive recipe I created on Thanksgiving.
Slowly, but surely, I'm learning that cooking is a visual art. I should trust my instincts and not always think I am obligated to make a recipe as written.